Food
Just Like Mom
Didn't Make
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Booksellers
experience a fun and
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local Rabbis and educators,
meet new people, drink some java
and unwind....
6800 Orchar • ake,
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Rabbi Stephen Weiss, Congregation Shaarey Zedek
"Reedemin: the Sparks: Kabbalah and Jewish Spirituality"
Tuesday, October 14, 1997 - 7:00 p.m. - 8:30 p.m.
FREE
Rabbi Joseph Klein, Temple Emanu-El
"Reading Genesis Again for the First Time: Cain as a Tragic Hero"
Wednesday, October 29, 1997 - 7:00 p.m. - 8:30 p.m
Susan
Codish, Congregation Or Chadash
A L
at Modern Orthodoxy: One Woman's Perspective"
Monda November 3, 1997 - 7:00 p.m. - 8:30 p.m.
CHARGE
If you have any questions, please
contact Lainie Phillips at (248) 354-1050.
A mother who didn't
love cooking raised a
daughter who does.
DIANE SCHAEFER
Special to The Jewish News
A
a child growing up in the
Midwest in the 1930s and
'40s, my mother was never
allowed to sully her mother's
pristine white kitchen. As a result,
when my mother married just after
Sukkot in 1948, she barely knew how
to boil water, let alone cook an edible
meal using the modern electric appli-
ances she and my father received as
wedding gifts.
My mother tells the following
story: When she and my father arrived
home from their two-week honey-
moon, she decided to be adventurous
and cook Sunday-morning pancakes
using the new electric griddle.
Evidently, Aunt Jemima wasn't an
option at the time; my mother created
pancake batter from scratch.
As my parents were trying to force
the rock-hard, overcooked results of
my mother's first cooking experiment
down their throats, my father's mother
dropped in unexpectedly for a visit.
Not knowing what else to do, my
mother offered her new mother-in-law
one of the execrable pancakes.
Grandma chewed, swallowed and pro-
nounced: "These are just delicious,
dahling."
Grandma Bea, as we called her,
not only won over her daughter-in-
law, who adored her for life, but she
tactfully took my mother under her
wing and taught her how to cook,
and to cook well. Grandma was a
terrific cook — the kind who threw
in a little flour here and a little water
there and created a perfect blueberry
cobbler, or roasted a goose to perfec-
tion.
Her love of good cooking was
transmitted to my mother, who deter-
mined that her own three daughters
would not grow up to be morons in
the kitchen. As a result, we were
primed on cooking basics at a tender
age, and all of us love to putter
around the stove.
One of the best recipes I've taken
from my mother is for baked turkey
breast, which has become a favorite in
my young family for Rosh Hashanah
and Sukkot:
JUST
10/3
1997
140
s
LIKE on page 143